Cooking methods and food science

Question 1 of 10

Egg white sets on heating because of

Question 2 of 10

An emulsifier such as lecithin in egg yolk helps to

Question 3 of 10

The browning of bread when toasted is mainly due to

Question 4 of 10

Cooking food in hot fat or oil is

Question 5 of 10

When starch is heated in water, the grains swell and thicken the liquid. This is

Question 6 of 10

The browning of bread when toasted is caused by

Question 7 of 10

Enzymic browning of cut fruits such as apples can be prevented by

Question 8 of 10

Cooking food in a little fat in a shallow pan is

Question 9 of 10

Overheated egg custard curdles because

Question 10 of 10

Heating sugar until it turns brown is